Back to being the new kid on the block. I started a new job this week. After having been with my previous company for just over 6 years, I landed a new gig with a biotech company here in Boulder. The first day I was excited at the prospect of a fresh start but had that nervous "first day of school" feeling. I think it is a good thing - as my late father-in-law used to say: "If you're green, you're growing, if you're not, you rot". My goal in life is to always be some shade of green; staleness does not sit well with me.
Where does this all tie into a weekly meal plan you ask? It is so easy to fall into a pattern of making the same few dishes over, and over. Before you know it, you are burnt out on your usual rotation and you would rather scrape gum off the driveway than have to eat the same old dinner for the 5th (or maybe 10th) time in a month. Writing this blog has really helped me to expand our repertoire of meals. Of course we have our favorites that we go back to when we are looking for something delicious and reliable, but putting a new dish on the table for dinner can be oddly satisfying (well, not so odd if you are anything like me). Not every new dish will fall into the "keeper" category but you never know until you try.
I made these recipes a little while back, just before I made the decision to halt new endeavors until after my recipes were fully converted to the new site. They were all "never-evers" and luckily, we hit it out of the park with all of them.
Black Bean, Corn and Zucchini Enchiladas was our vegetarian dish. These were so yummy. I find the wheat tortillas to be great for enchiladas because they are really soft. Throw in some black beans, veggies, a delicious red sauce, and of course...some cheese, and you have yourself a healthy and satisfying dinner option. Note that the enchilada sauce takes about 30 minutes to cook - I made it the day before so that all we had to do was put everything together and bake it when we got home from work.
We are not fortunate enough to have In-N-Out Burger here in Colorado, however, I had my first In-N-Out experience this past summer when we took a family trip to Lake Tahoe. Flick ALWAYS stops to get a burger on his way up to the mountains so I felt like I really needed to see what all the hoopla was about. YUM. These Out-N-In California Burgers are a healthy, home-made alternative and were quite tasty. I would have liked to be in the test kitchen when they were devising the recipe for these little guys.
Chicken and Herb White Pizza was a nice, light take on our semi-weekly pizza foray. The fresh herbs really stand out and you don't end up missing the marinara one bit.
Tilapia tostadas were a take on a chicken tostada recipe that we have. We try really hard to have fish at least one day a week. It is all too easy to fall into the fish filet + rice + veggie meal plan. There are plenty of ways to eat fish so don't be afraid to experiment. I like the texture that the tostadas add to the fish/tomato/guacamole since they all tend to be on the softer side.
Finally we have Fresh Tomato, Sausage, and Pecorino Pasta. Doesn't it just look divine? It is such a basic recipe that really plays to all of the comfort food qualities. The pasta brings in the carbohydrates, cheese needs no further introduction, sausage and tomatoes belong together, and some fresh basil..."I'm so excited".
